When you have some extra canned pumpkin around, spend just a few minutes to make this delicious snack. Serve with sliced apples for a real autumn treat.
Ingredients
½ cup natural almond butter or peanut butter (I used almond butter.)
½ cup canned pumpkin
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
3-4 Tablespoons maple syrup (I used 3 Tablespoons because almond butter tastes sweet to me already.)
In a bowl, stir/whisk together all the ingredients.
Allow to sit or chill for at least 30 minutes, for optimum flavor.
Serve with sliced apple or celery, bananas or on toast or pancakes.
Can stay fresh in the refrigerator for 1 week in an airtight container.
Notes
Nut-free: use sunflower seed butter or tahini (You may need to adjust the maple syrup.)
If you’re making a large batch, mixing with an electric mixer is handy. Adjust sweetness and pumpkin spice to taste.
Nut-free: use sunflower seed butter or tahini (You may need to adjust the maple syrup.)
If you’re making a large batch, mixing with an electric mixer is handy. Adjust sweetness and pumpkin spice to taste.
Nutritional Information: (2 Tablespoons serving) 76 calories; 4.6 g fat; 0.4 g saturated fat; 0 mg cholesterol; 2 mg sodium; 8.1 g carbohydrates; 1.3 g fiber; 5.4 g sugars; 1/9 g protein; 14 mg calcium; 2 mg iron
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